These healthy breakfast muffins are made in just one bowl and come with tons of flavor options! No white flour and no butter needed, they take just 20 minutes to make.
Dessert for breakfast is standard procedure around here.
If I can have a breakfast food that tastes like dessert, I’m a happy camper.
On rotation (of the sweet variety) includes slices of a breakfast cake or sometimes a breakfast cookie. When I want to change things up, I love making breakfast muffins.
Why these healthy breakfast muffin recipes will be a morning staple-
- Made in just ONE bowl. No fancy kitchen gadgets or mixers are needed.
- Ready in 20 minutes. Set your timer if you don’t believe me, but these muffins take just 20 minutes, including prep time!
- Satisfying and filling. Each muffin is packed with fiber, protein, and whole grains. They keep you satisfied all morning until lunch!
- Easy to customize. From fresh berries, to chocolate chips, to crushed walnuts- the possibilities are endless and you can add anything and everything to them.
These are the kind of muffins you can batch cook and freeze up leftovers, so you can have quick grab-and-go breakfasts for weeks at a time!
How do you make healthy breakfast muffins?
The Ingredients.
- White whole wheat flour– A healthier alternative to white flour, white whole wheat flour looks exactly like it, but has added fiber and whole grains in it.
- Sugar substitute– Any baking sugar substitute can be used, including allulose or monk fruit sweetener.
- Baking powder– Gives the muffins the gorgeous rise and fluffiness.
- Salt– Just a pinch to balance out the sweet ingredients.
- Greek yogurt– Non fat plain yogurt cuts down on the oil needed, while keeping the muffins perfectly moist in the middle.
- Almond milk– My preferred milk, but any will work.
- Olive oil– A neutral flavored oil. Coconut oil can also be used.
- Eggs– room temperature eggs.
- Vanilla extract– A must for any good muffin recipe.
- Mix-ins of choice– Berries, nuts, chocolate chips, bananas, etc.
The Instructions.
Start by adding the dry ingredients into a mixing bowl. Next, whisk through the wet ingredients until a smooth batter remains. If using multiple mix-ins, divide the batter into 2-4 bowls. Add your preferred mix-ins to each one.
Next, distribute the muffin batter evenly amongst a 12-count muffin tin. Bake for 17-20 minutes, or until a toothpick comes out clean.
Flavor variations
The beauty of these muffins is just how easy they are to customize. Here are TEN popular flavors to try-
- Blueberry banana- Add one large banana and half a cup of blueberries.
- ,Chocolate walnut– Add one cup of chocolate (chopped) and 1/4 cup of walnuts.
- Chocolate chip– Fold through one cup of chocolate chips.
- Raspberry– Fold through one cup of fresh or frozen raspberries.
- Mixed berry– Add one cup of your favorite berries, including blueberries, raspberries, and strawberries.
- Apple cinnamon– Add one large apple, chopped, and 2 teaspoons cinnamon.
- Peanut butter– Replace half the olive oil with 1/2 cup of peanut butter.
- Dark chocolate raspberry– Fold through 1/2 cup of raspberries and 1/2 cup of dark chocolate chips.
- Lemon poppy seed– Add 1 tablespoon lemon juice and 1/4 cup of poppy seeds.
- Double chocolate– Fold through 1/4 cup of cocoa powder and add one cup of chocolate chips.
Dietary swaps and ingredient substitutions
- Make it vegan. Replace the eggs with an egg replacer (like Bob’s Red Mill) or flax eggs. Use coconut yogurt or soy yogurt instead of the Greek yogurt.
- Make it gluten free. Use a gluten free flour blend that contains added xanthan gum.
- Substitute the yogurt. Sour cream or a non-dairy yogurt can be used.
- Skip the sugar. Use a sugar free substitute, like a brown sugar substitute.
- Change up the mix-ins. Use your favorite fruit, nuts, seeds, etc.
Storing and freezing instructions
- To store: Leftover muffins can be kept at room temperature in an airtight container for up to five days. If you’d like them to keep longer, store them in the refrigerator for up to one week.
- To freeze: Place the cooled muffins in a ziplock and store it in the freezer for up to six months.
More healthy breakfast recipes to try
Frequently Asked Questions
Muffins can be part of a healthy breakfast, provided they are low in sugar and high in whole grains, protein, and fiber. These muffins tick the boxes, as they cover all of that. They are also lower in calories than traditional fruit filled muffins.
The healthiest muffins are ones that use healthy and wholesome ingredients, including wheat flour, almond flour, and are naturally sweetened.
Instead of making this recipe, try keto breakfast muffins.
Healthy Breakfast Muffins (10 Flavors!)
Ingredients
Healthy breakfast muffin base
- 1 1/2 cups white whole wheat flour
- 1/2 cup granulated sweetener of choice or sugar/brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk or any milk of choice
- 1/2 cup Greek yogurt plain non-fat
- 1/4 cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
Healthy banana blueberry muffins
- 1 large banana sliced
- 1/2 cup blueberries
Healthy chocolate chip muffins
- 1 cup chocolate chips
Healthy dark chocolate and walnut muffins
- 1/2 cup dark chocolate chopped
- 1/4 cup walnuts chopped
Healthy raspberry muffins
- 1 cup raspberries
Instructions
- Preheat the oven to 375F/190C. Line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, whisk the flour, sugar substitute, baking powder and salt. Add the remaining ingredients and mix together until a smooth batter remains.
- Divide the batter into four bowls. Add the different flavor mix-ins to each one.
- Distribute the muffin batter evenly amongst the muffin liners and bake for 17-20 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the muffin tin for ten minutes, before carefully transferring to a wire rack to cool completely.
Notes
Nutrition
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